Mower County transcript., 1887-08-03

good figures, as my neighbors had
scarcely any berries. ..
PRESERVING OUNCES.
To make ounce preserve peel the
ounces and studiously remove all knotty
parts. Cut the fruit into quarters or in
to ronnd slices. Put into a preserving
pan and cover them with the parings
and little water. Cover and boil TIL
tender Then take out the ounces and
strain the liquor through bag. Allow
pound Of loaf sugar for each pint Of
liquor, then boil the liquor and sugar to.
gether for about ten minutes, skimminso
it carefully. Putin the ounces and boi!
them gently for twenty minutes. By
that time they should be ready to put
into the glass jars, when the syrup shoulc
be poured over them and the jars be
covered at once.
Ounce Marmalade is make by cook
ing the fruit soft, crushing to pulp,
and adding sugar to taste. Boil slowly,
stir constantly to prevent sticking OF
burning. One-third sweet apples may
be added without more sugar, and still
the flavor will be all-suficient to suit
many tastes.
Some house keepers inmaking apple
sauce add a solitary ounce. 1tserves te
flavor all the apples, but will not be
thoroughly cooked as quickly as the
apples are.
GREEN CUCUMBER PICKLE.
Soak the salt(or brine) from your
pickles until fresh. Then scald them
in vinegar, one-third water, rougened
with little alum. To a four gallon
jar put J or. of turmeric, p lbs. brown
sugar, two handfuls sliced horse rad
dish, two handtuls of garlic or onions
(most persons will prefer to use onions),
2 or. of mustard seeds, lib. stick Gin.
namon, 2 OF. of cloves, OF. of black
pepper, 2oz. of allspice, or. of ginger,
OF. of celery seed. Do not use pull
verized spices, but crack them a little
in mortar. Mix spices and sugar
with cold vinegar, have jar ready and
as you take few pickles at time from
the scalding vinegar drop them into the
jar, then add two spoonfulls of prepared
spices, SO on alternately till the jar is
full. Do not scald cucumbers enough
to soften them, or pickle will not keep.
Keep covered with pure cider vinegar.
The pickles will be ready for use in
three weeks. Examine the jar, and if
the top gets dry pour on more vinegar.
Acid vinegar will always destroy the
pickles. Throw away the vinegar and
alum used for scalding pickles, as it is
never used for the pickles afterwards.
Always cover the pickles with cold vim.
egar. If less than four gallons is made
use proportinate quantity of spices.
To soften horses feet, says an old
blacksmith take good pine tar and spir-,
its of turpentine in equal parts, putin a
bottle and shake we'll, put wood cork
in the bottle, and put a small hole
through the cork, and squirt portion
twice week on the horses hoof outside
and under, it will soften and cause the
feet to become healthy: Try it.
BREv1r1Es.
The best material for fattening fowls
is sweet potatoes and cornmeal.
Trythe Monarchrheubarb. Its stems
are twice as large as those of any othe1
kind raised. and the quality is fine.
In the case of trees which bear in
alternate years, judicious thinning will
often result in considerable fruit in the
off years.
A dollars worth of tarred paper
placed on the walls of poultry-house
to keep out the cold, will return its
cost tenfold in few weeks.
It pays to clean out the coops every
day, provided the droppings are carful-
ly preserved. The droppings begin to
deteriorate in quality as soon as they
reach the floor.
A breeder of poultry says: ':Every
Spring l procure quantity of cedar
boughs and scatter them plentifully in
and around the hen-house. The odor
of cedar keeps away vermin. The rem
edy is simple and effective"
An excellent egg-producing food is
one part cornmeal, two parts bran, two
parts ground oats, one part grouud
meat and one part middlings, to which
may be added small proportion OF
bone meal and salt; scald it and feed
early in the morning.
As the season for harvesting hay is
at hand, we would suggest to farmer
the advantage in building their stack,
of sprinkling over each load As it ID
being put in stack a little salt or brine,
and do the same with their strawricks
as they are being built. In this way
their stock will get their regular salt
ing through the winter, with no danger
of the duty being overlooked.
It is by no means settled question
whether red clover is not better sub
soiler than any plow that was ever
invented. Its long roots penetrate the